Aubergine, Chickpea & Potato Curry

This nutritious and very tasty dish has recently become a favourite of mine, with its warming herbs and spices as well as being versatile enough to add pretty much any vegetables you like (or have left over in the fridge) and any bean you prefer (I love chickpeas, butterbeans, kidney beans and they all work well in this dish. I hate wasting food so whatever vegetables you have left in the fridge, use them instead of throwing them away.

In a bowl, add the potatoes and mix with sunflower oil and smoked paprika then lay out on a flat baking tray and bake for 30 minutes. This will keep the shape of the potatoes without them going mushy and give a nice consistency to your curry

In a large sauce-pan, add the coconut oil & onion (cabbage) and gently sauté for a few minutes

Add the aubergine and the spices, sauté for about 5 minutes (add garlic at this stage if using)